about us


Vaccaro's began in Washington DC in 1906 when my great-grandfather, John Vaccaro, came from Palermo and opened an Italian bakery and grocery in downtown DC.  A Master Pastry Chef, he made all sorts of Italian pastries; but the favorite was always his cannoli.  Some say he invented it, I can't say.  I can tell you that his secret methods for making cannoli, still in use today, are ones I've not seen elsewhere.  In the 1930's he began selling to a few local restaurants, including AV Ristorante, Luigi's, Gusti's and later The Pines of Rome.  In the 1950's, my grandfather Charlie sold cannoli to Pastore Foods, the famous Italian food distributor that began in Baltimore's Little Italy.  Our relationship now spans over 60 years.

So we worked hard & time passed.  Wholesale sales expanded and machinery was added to aid our old world methods, but never to replace them. In the 90's we began working exclusively with foodservice companies and in the early 2000's our reach began to stretch outside of greater Washington and Baltimore, heading up and down the eastern seaboard and then moving westward.  And always, we tried to innovate, but never, ever by sacrificing quality.

Our focus is on improving within the process, ingredients and packaging; we call it PIP, to give you a fresher, better tasting cannoli, never thru additives or recipe changes.  Many think our cannoli shells are machine rolled because they're so uniform in shape, but actually ours are still hand rolled.

Our cannoli cream is packaged 12 ounces at a time by two computer controlled machines working in tandem to form, fill and seal our custom disposable pastry bags.  The cannoli cream is untouched by us.  The small pastry bag makes filling cannoli shells a little easier for you and ensures faster product rotation.  Sorry for the foodservice speak!  But still, it's made the same way we've done it for over 100 years.

We're the only cannoli maker to overwrap (think of Oreo cookie packaging) every tray of six cannoli, because cannoli shells absorb moisture when they're not sealed in a protective package.  From mixing the dough, sheeting, hand rolling & frying to overwrap & boxing, our cannoli shells are made in a climate controlled environment to ensure you get a fresh, crisp cannoli shell. But still, our recipe remains unchanged.

We do every last bit of the job in house, from scratch preparation to final packaging, according to the standards set by my great-grandfather, using his exact recipe.

And now we're offering our cannoli to all, by the dozen!
 
As the oldest in house cannoli maker in the USA, I hope our commitment to quality and consistency is demonstrated in each cannoli...
and I hope they're like none you've ever tasted.

Nick Vaccaro
about us about us about us